Chicken with honey, ginger & cashews

Method

Whisk the soy, honey, Chinese wine, kecap manis, sesame oil and ginger in a large bowl.

Add the chicken, toss well and refrigerate for at least 1 hour, stirring now and again.

When ready, heat a little vegie oil in a wok (or heavy-bottomed non-stick pan) and seal the drained chicken in 2-3 lots. Remove. If needed add a little fresh oil to the wok with the reserved marinade and ½ cup stock. Stir, bring to the boil and taste for seasoning.

Return the chicken to the wok and briefly toss to cook through.

Then add the cashews and spring onions with a little more stock if needed.